Exploring the meat section of a grocery store or butcher shop can be overwhelming. There are so many different cuts of steak it can be difficult to know the difference between them. Fortunately, you don’t have to spend lots of money buying the different cuts, let alone attempt to cook them properly, trying to see what each piece is like. That’s because we are here to explain the differences between seven popular types of steak and how to cook each one to make it tender and juicy! With these tips, you will soon be able to make a much tastier steak than your favorite restaurant.
So, with that out of your way, let’s talk about the various cuts of steaks and how to cook them:
1. Filet Mignon
This cut of steak comes from a part of the cow that does not require a lot of work, resulting in a very soft and tender texture. Unfortunately, despite its tenderness, it does not have very much fat, so it does not have the same juicy flavor that other cuts of steak have, meaning if you’re looking for a piece of steak that packs that beefy flavor, this might not be it.
Having said that, this dish is suitable for a variety of cooking techniques, including pan-frying, grilling, and sous vide. Sous vide works especially well here because there’s no fat that you need to be concerned with.
2. New York Strip
The New York strip steak is an affordable and flavorful cut of meat that’s not as fancy as the filet or as rich as the rib eye but still delicious. It’s a great option for a midweek dinner that won’t break the bank. It’s not as tender as other cuts, but it’s more robust flavor is sure to satisfy.
Strip steaks are versatile and can be cooked in a variety of ways. However, some cuts may be less fatty and, therefore, can become dry or tough if cooked for too long.
The ribeye is a highly coveted cut of steak. It can be boneless or still attached to the rib bone, in which case it’s often referred to as a cowboy steak. The rib eye steak is known for its high-fat content, both marbled within the meat and surrounding the edges as a white fat cap. This makes the steak extremely flavorful and beefy. The texture is slightly chewy but not as soft as a filet.
Rib eyes are a great cut of meat for grilling, frying, or cooking in the oven. They have a high fat content that makes them more forgiving if you cook them a bit more than medium, so they don’t become tough and chewy.
A porterhouse is a type of steak with a T-shaped bone in the middle (hence its other name, the T-bone), separating the New York strip and filet mignon into two parts. To get the most out of the steak, it is best not to use a cast iron pan when cooking, as the meat shrinks when heated, causing bone to begin to protrude out, meaning the surface of the steak won’t get to cook properly. It can be a bit tricky getting the entire steak to cook evenly, as the more delicate filet mignon is more prone to overcooking.
Grilling or cooking over high heat is the best way to cook a porterhouse steak. To make sure that the steak is cooked evenly, make sure that the tenderloin side of the steak is exposed to less heat so that it doesn’t become overcooked before the strip side is finished.
Apart from the cuts we’ve talked about above, there are still a couple of other cuts out there that we haven’t talked about, such as hangers or flank steaks. Either way, the above steaks are some of the most common ones you’ll find, and they’re definitely steaks you’ll want to master to enhance your cooking repertoire! But of course, you’re hungry, so why not go ahead and order yourself a tasty steak sandwich?
George’s Gyros Spot serves various dishes, from polish dogs to cheeseburgers, to satisfy the hungry in Chesterton, Indiana. So, if you’re looking for food in Chesterton, order from us today!